Scrub 10 small new potatoes and slice in half. Place into a roasting dish which will be your serving dish. Sprinkle with ground seasalt, 1 tbsp extra virgin rapeseed oil and 1 tsp white vinegar and place in a preheated oven 200C / 180fan for 40 minutes.
Meantime quarter one small butternutsquash and scrub the outer hard skin and chop the squash into even sized cubes or boat shapes. Sprinkle with 1 tsp smoked paprika and 1 tsp extra virgin rapeseed oil and add to the roasting dish for the last 25 minutes of cooking time.
Scoop out the squash seeds and place in a small ovenproof dish and sprinkle with oil and cook for the last 10 minutes of cooking time on the lowest oven shelf.
Rinse 4 asparagus tips, 2 baby sweetcorns and 2 tbsp garden peas. Place in a dish the length of the tips, add one closed cup mushroom. Sprinkle with oil and bake on the lowest shelf for the last 10 minutes of cooking time. NB - this is the perfect timing for tender tips, any longer will produce stringy not nice tips.
Meantime for the vintage cheddar:
100 g Scottish Vintage Cheddar cheese grated
large knob of butter
1 tsp Worcestershire sauce
half tsp English mustard powder
1 tsp plain flour
2 tbsp beer stout or cider
Place the cheese, butter, Worcestershire sauce, mustard, flour and beer into a small saucepan.
Heat gently, stirring until the cheese melts and all the ingredients blend together to form a thick paste. Allow to cool.
Spoon the mixture over the carbs for the last 5 minutes of cooking time.
Arrange veg and squash seeds as a topping to serve.
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